The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1887-06-22
DINNER
DINNER.
Mock Turtle Soup.
Fried Whiteflgh.
Fresh Beef's Tongue au gratin.
String Hpans.


Corn Starch Custard.
Pineapple sliced with Wine.
Mock TURTLE souP.-x caif's head dressed
with the skin on four quarts of cold water,
four tablespoonfuls of butter and twice as
much Drowned -four, half can of tomatoes
strained through sieve, juice of a lemon
and one sliced lemon, teacupful of brown
sherry, pepper and salt to taste, a table
spoonful of allspice, powdered, raw egg.
Boil the head slowly for four hours and let
it get cold in the liquor. Take it out and
cut the flesh from the bones. Set aside the
heshy parts of the cheek with the tongue
to be cut into dice, and divide the rest into
two parts when you have chopped 1t fine.
Return one-half to the SKINNED liquor with
the bones and set it where it will heat slowly.
Make the other into forcemeat with the brain,
binding it with beaten egg and seasoning
we'll. Roll into balls with Toured hands; set in
= quick oven to harden, and when firm coat
forms on the outside take them out and set
Them away to cool. Rub the tomatoes through
4 sieve. When the soup has cooked for one
hour strain out bones and meat put back
over the fire with the tomatoes, and while It
heats make 'roux" in frying pan of the
butter and -four, stirring to a smooth brown,
spoonfuls from the soup kettle. Add the
spice, pepper and salt, and stir all into the
soup Cook few minutes at q sharp boil
put in the meat dice and lemon. Ten min
utes later drop in the balls, after which the
soup should not boil. The wine goes in just
The yolks of six hard boiled eggs are an inn
provement. Much Of the excellence of this
most popular soup depends on theseasoning.
IL this is judiciously done, obedience to the
directions given will result in success-and
delight. It is even better the second day
than the first.
FRIED WHITEFrsH.-Clean without split
ting salt and pepper them, roll in cornmeal
or Hour, and fry in cleared dripping or in
sweet lard. Drain off the fat and serve on
hot dish.
FRESH Bears TONGUE Au eRATrN.-Boil
for an hour, lay il on dish and skin with a
sharp knife. Rub while hot with butter
beaten to cream, with little lemon juice,
salt and pepper; put into dripping pan. sift
fine crumbs all over it thickly, pour few
spoonfuls of hot soup stock in Che pan to
prevent burning and bake for half an hour,
wetting carefully several times with the
gravy from the pan. For sauce, add table
spoonful of Drowned -four rubbed up with
the liquor in the dripping pan, pepper and
salt to taste, boil one minute and pour into
gravy boat.
STRING BEANs.-String them on both sides
with sharp knife, cut into inch lengths and
cook tender in hot sailed water. The time
will depend on the age and size drain well,
stir butter, pepper and salt through them,
and dish.
POTATOES AU GENEvE.-BOil and mash a
dozen potatoes, making them soft with milk
and butter, heap on pie plate in a smooth
mound, scoop out cupful from the centre
of the heap, leaving conical cavity, glaze
the inside of this and the outside of the
mound with white of eggs and set in quick
oven to harden the glaze. Meanwhile beat
into q small cupful of melted butter four ta-
blespoonfuls of grated cheese, the whipped
yolks of two eggs, salt and pepper to taste.
Heat and stir and when thick and hot pour
into the crater of the mound. Sift fine
crumbs upon the sauce; set in the oven to
brown slightly and send to table.
Corn STARCH CUsTARD.-0nequ quart of milk
four eggs, three tablespoonfuls of corn starch,
five tablcspoonf,ils of sugar, a teaspoonful Of
butter, little salt and nutmeg, scald the
milk, wet up the corn starch with cold milk,
salt it and stir into the boiling milk until it is
thick and free from Jumps. Take It. off beat
in the butter and let il get almost cold before
whipping in the frothed eggs, the sugar and
spice. Beat well and long, turn into but
tered pudding dish, and bake to a yellow
brown; sift sugar over it when perfectly cold
and eat with cream or with branded
peaches.
PINEAPPLE SLICED, WITH WIEE.-Pare and
cut the fruit into dice, put layer in glass
dish, sugar well and wet with few spoonfuls
of sherry more fruit, more sugar and wine
until the dish is full. Strew sugar over the
top, heap ON ice and eat within an hour after
the dish is prepared, as the wine toughens
the fruit.